Okay, so I’ve been seeing all these fancy food posts online, and I got it in my head to try making Japanese unagi – you know, that freshwater eel. I found this recipe from The New York Times, and I thought, “Why not?”
Getting Started
First things first, I went to the Asian grocery store. I was not really sure about it at first. Finding the eel was an adventure in itself. I finally found it in the frozen section, already filleted and everything. Thank goodness, because I was not about to wrestle a live eel.
Prepping the Eel
Back home, I thawed the eel. Per the recipe, I rinsed the fillets and patted them dry with paper towels. Seemed simple enough. The recipe then said to cut the eel into manageable pieces, so I did. Like maybe four-inch sections? I was just eyeballing it, to be honest.
The Sauce
This is where things got interesting. The sauce called for:
- Mirin (sweet cooking rice wine)
- Soy sauce
- Sugar
- Sake (I just used some cheap stuff I had lying around)
I mixed all of that in a saucepan. And,I simmered it, until it got a little thicker. And you know, kind of syrupy? I might have added a bit more sugar, because I like things sweet. Don’t judge.
Grilling Time
I don’t have a fancy grill, so I just used my trusty broiler. I brushed the eel with some of the sauce, and then broiled it for a few minutes on each side. I kept a close eye on it, because that sugar in the sauce can burn fast. I basted it with more sauce a couple of times while it was cooking.
The Final Result
I served the unagi over some rice, and I drizzled the remaining sauce on top. I even sprinkled some toasted sesame seeds for that extra chef-y touch. And I garnished with some pre-pickled ginger on the side.
Honestly, it turned out way better than I expected! The eel was tender, and the sauce was sweet and savory. It really did taste like something you’d get at a restaurant. I’m definitely making this again, maybe when I have friends over and can show off my new culinary skills.
